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File this under the "strange but not important, I hope" heading. In today's U.S. version of The Guardian they have an article about "dump dinners". No, it isn't the sort of dinner where you throw everything into the slow cooker or casserole dish and cook it. Nor is it the dump cake where you throw everything into the cake pan and bake. Nope. If this article is to be believed, there is now a TikTok fad in which people cover the table with foil and throw all the food onto it. No bowls or plates or flatware. And of course they film and post it. Here's the article, which may or may not be unlocked: The dump dinner: spaghetti is now being served straight on to the table – but why? https://www.theguardian.com/food/2026/feb/03/dump-dinner-spaghetti-served-straight-onto-table-why?CMP=share_btn_url Has anyone else heard of this? I don't have (or want) a TikTok account or the recent US version, so I'm not in a position to confirm it. Maybe it's an outrageous canard.

Other than induction, most electric stovetops heat (and cool) way too slowly. I see the difference between High and Low settings, but the Big Q is the actual temperature it's putting out at all settings and whether it quicky heats up (and down). Here is summary from AI. I looked for consumer reviews but found none. I highlighted the part of this AI content that makes me wonder about temperature control (speed of change to temperature). A new development in the Chinese market is an electric stovetop technology that produces an actual, safe electric open flame using plasma, offering the cooking experience of gas without the need for fuel. This is distinct from induction cooktops which might have a simulated, purely visual flame effect. Electric Flame Stovetops Shenzhen Damian Technology Co., Ltd. has developed and patented a unique "Electric Flame Technology" that generates a real, open flame solely through electricity, aiming to provide a gas-free cooking experience. Plug-and-play 3000w Plasma Electric Flame Stove - Safe & Efficient $285.00$570.00 Alibaba.com According to the manufacturer via Alibaba.com, this product does not require any additional fuel and uses high power (3000W) for quick heating, suitable for both household and commercial use. It features a glass surface, plug-and-play functionality, and multiple safety protections. Reviewers on the merchant site note its high power allows food to be cooked quickly, improving efficiency. Summary The primary innovation regarding an actual "electric flame" is the new plasma technology from Shenzhen Damian, while other major brands focus on advanced induction and ceramic technologies, sometimes with simulated flame effects. What are the challenges for Shenzhen Damian Technology's 'Electric Flame Technology' to be widely adopted in the Chinese market? While Shenzhen Damian Technology's plasma "Electric Flame" technology offers a novel alternative to gas, it faces several significant barriers to widespread adoption in the competitive Chinese market: Established Competition and Consumer Trust: The Chinese appliance market is dominated by global giants like Midea and Haier. Newcomers like Damian Technology face low brand recognition and a lack of consumer trust compared to these well-established household names. Infrastructure and Power Requirements: These units often require high power (e.g., 3000W) to operate effectively. In some regions of China, power shortages and infrastructure gaps remain a primary barrier for high-demand electric technology adoption. High Initial Cost: Emerging technologies typically have higher production costs due to specialized components and a lack of economies of scale. High initial investment is often cited as a top barrier for Chinese consumers switching to new energy-saving technologies. Regulatory and Certification Uncertainty: As a "relatively new" technology in China, plasma arc hobs may lack unified national standards and certifications, creating uncertainty for both manufacturers and cautious buyers. Aesthetic vs. Functional Preferences: While the plasma flame mimics the look of gas, some traditional cooking techniques (like the high-heat distribution needed for professional wok cooking) may still be perceived as superior on gas, leading to consumer hesitancy to fully abandon traditional setups.

Thank you for the warm welcome! I really appreciate it. I’ve already been browsing around and enjoying the variety of topics here. Looking forward to learning and joining the conversations.

Hello, @aliiaashan - do you cook for yourself only, or for family and/or friends? What are some of your favorite cuisines? This is a good place to look for information about new cuisines, share information about your own cuisine, and make culinary friends. Come on in, look around, and enjoy getting to know the place! If you have any questions about how the forums work, or where to post, feel free to use the PM (Personal Message) system to ask a host. We also have Help files here.

Hi everyone Glad to be here! I’m Ali, a food and coffee enthusiast who enjoys learning about different cuisines, dining experiences, and the little details that make great food memorable. Looking forward to reading, learning, and joining the conversations here. Thanks for the warm welcome!

@Jacksoup, I wish I'd known about dehydrating the Meyers and preserving them that way, back when I had ready access to them! If I ever get another glut of them I'll try it.

Yes, thank you. I always get that confused. I'm not much of an electrician. In the US 220 is available in most buildings and homes but most of the outlets are wired for 110 and it does take a special plug-in for 220. It looks like they would have to modify it for an American Market and I definitely wouldn't be able to use it here in Costa Rica.

It's not necessary that you get it ... we all have different levels o tolorence, different kitchens space and setups, different tools. I toast them dry in a small stainless steel clad skillet. Thanks for your comment about them losing flavor and scent rapidly. That's all I needed to hear.

I'm sure you mean 110 volts, the US default. No. It runs on 230-240 volts, the default in China (and most of the world). However, that's not to say they won't offer a 110 V version in the future should it prove in enough demand.

Mortadella, homemade ricotta, pistachio pesto on an olive roll. Raspberry pastry slice, frangipane, almonds.

Yes, I was delighted to learn everyone here cooked on gas. I have always hated cooking on electric stoves. So, the flames and the rapid response of this makes me interested.

There's always things to be taken into consideration for restaurant use like longevity of the appliance and whether it could stand continuous use. It looks like it runs on the equivalent of 110 Watts. It wouldn't need any massive rewiring like electric stoves would. If it's feasible, it looks like it would be a great opportunity for some bright entrepreneur.

I haven't seen any pricing yet, but the manufacturer claims it's cheaper to run.

So, it turned out to be better than I thought from looking at this: Once it cooled:

They drive me bonkers too! I really don’t understand it because there’s always a focus on sustainable practice, reusing stuff, no plastic bags etc., but then…the little sauce cups. They have them everywhere on St. John too. There’s recycling here, but I think those sauce portion cups are too small to recycle, aren’t they? I am sure there’s a reason for using them but I don’t know what it is. We did get out yesterday despite the wind. I brought the sweater, jacket and hat I wore on the plane here, and we headed over to the Bight to do a beach walk. It was cold and windy, but beautiful. There’s a snorkeling area here, for when the weather is calmer. It was much too dangerous for anyone to swim today. The kitesurfers were out in force. We found this big US Coast Guard buoy washed up More kitesurfers. There was a guy offering lessons on the beach to anyone interested. That would NOT be me! We walked for a few miles, until the wind got to be too much, and then decided to go find some lunch. We had heard good things about Mr. Grouper so headed over. They were setting up for a big party that had bought out the restaurant for the night when we arrived, but they said we could sit because we were just two. Husband had a margarita of some kind. We shared a conch salad. this was very tasty. Anemic tomato was discarded. I ordered a blackened grouper sandwich, and husband ordered a blackened grouper wrap. They were so small! I think my sandwich had 2 ounces of fish in it. It was hard to even see the fish in my husband’s wrap. Plus, the fish was fried, not blackened. Pretty disappointing, but we ate it anyway. The wrap: The sandwich. It was literally four bites haha. I guess you were supposed to fill up on fries, but we left those uneaten. After lunch we headed back towards the house to explore the closest beach to us, Taylor Bay. This was a very pretty spot. It’s shallow for a long ways out, so good for kids. I am not sure if you can see the people walking away out there The right side of the beach had some really interesting limestone formations to explore, and the shoreline was filled with little shells and coral rubble. We will be coming back here for sure. I prefer to only eat one meal a day, but husband was still hungry after his mini wrap, so we popped back over to Las Brisas, where husband had lobster and shrimp spaghetti And I ordered blackened grouper. Actual blackened grouper haha! We are waiting out some weather this morning before heading out to explore another part of the island.

It would be interesting to know how economical this is. As you probably know, there is a war on now against Natural Gas in the United States and so many restaurants rely on it. The quick response of a gas flame is essential for line cooks. This could be a great replacement for natural gas but only if it is economically feasible.

Perhaps a better screenshot showing the burners on high and lower settings.

i don't get what's so "tiresome" about roasting spices. I do it almost every day. Pepper (black and white). Sichuan peppercorns, coriander seeds, fennel seeds, cumin seeds, mustard seeds. It takes seconds. I do them in a wok or small cast iron pan, if the wok is otherwise busy. They do lose flavour and scent rapidly. How are you roasting yours?

I don't even know where to post this. These videos are just precious and they even have recipes! I could watch them all day, but the electrician is going to be here in a while, so better not. Moolala and Pip Feed The Forest

Bought this yesterday and had it for dinner last night. Awful. Sauce was watery and flavorless, chicken had a nice texture though.

Just like with other spices, the flavors and aromas are enhanced and increased. Like you, for some reason I overlooked this technique with peppercorns.

That's good information and an excellent place from which to start further investigation. Thanks, Yvonne!

According to a discussion that I just read on Reddit, which you can take for what it's worth, peppercorns should be used within six to eight hours after they have been toasted. The purpose of toasting is to bring the oils to the surface. After that time they will start to evaporate and leave them with less flavor than they had to begin with.

Hi, Big NH Apizza fan here... I have to say, I think both Pepes and Sallys ovens are not as hot as 700... I think closer to 600... I can't say for sure with Pepes, but having been a regular at Sallys for 10 years in the 80s (had my own table for Thursday nights 8 years running!) Sallys is 8-9 pie. Now I try to create the same flavor pies as my memory serves.... As I find both Pepes (have one in town where I live) and Sallys are lacking in the dough flavor department these days... I use a 67% sourdough poolish at 550 and it's an 11 minute bake on a steel, but it does come out great. I use broiler to finish the top. So if you need to use bread flour from supermarket, get gold medal as it's closer to what the new haven pies use... Remember it's not a big fluffy dough... when I watch t he cold ferment I'm amazed at how little it puffs up... but when it's finished it's just enough. This is where I am at right now... not perfected but still better. I make three SMediums.... I use Varassanos dough recipe guide... but I use a lot more poolish and no ady https://pizzadoughcalculator.vercel.app/calculator?a=doughWeight&tf=0&dw=35.25&b=3&shp=round&s=0&w=0&l=0&h=67&yt=none&y=0&st=kosherDiamondCrystal&slt=3.82&br=2&p=tf&pa=18.1818182&pwa=50&pya=0&pfa=0&pst=0&dh=0&ph=0&stf=0&dd=0&ss=0&sa=0&pwt=0&plt=0&c_g=1&c_kg=1&c_ml=1&c_o=1&c_p=1&c_t=1&c_tb=1&c_c=1&c_d=1&c_n=0&c_pr=3&c_ns=4&um=0&t=&flrid=2&wtrid=2&flrs=[{"id"%3A0%2C"name"%3A"Flour"%2C"percent"%3A100%2C"editingName"%3Afalse%2C"editingPercent"%3Afalse%2C"isPreferment"%3Afalse}%2C{"id"%3A1%2C"name"%3A"Flour"%2C"percent"%3A100%2C"editingName"%3Afalse%2C"editingPercent"%3Afalse%2C"isPreferment"%3Atrue}]&wtrs=[{"id"%3A0%2C"name"%3A"Water"%2C"percent"%3A100%2C"editingName"%3Afalse%2C"editingPercent"%3Afalse%2C"isPreferment"%3Afalse}%2C{"id"%3A1%2C"name"%3A"Water"%2C"percent"%3A100%2C"editingName"%3Afalse%2C"editingPercent"%3Afalse%2C"isPreferment"%3Atrue}]&n=

Chicken with lemon butter caper sauce and roasted veg (carrots, mushrooms, onion, red bell pepper). Ladled more sauce over the veg after the pic. So good! A few nights ago, a very mismatched meal of air fryer zucchini fries and a cup of chicken and sausage gumbo. Each element was good! The zucchini needed using and it did not die in vain. Dinner salad.